Pub Stew

We had a big crowd to the house after church on Sunday and I needed a good simple meal that would satisfy everyone and that could be ready upon everyone descending upon the house.  Pub stew was the perfect answer to that situation!  It feeds a large crowd, is delicious every time, and was easy to throw together the night before and then just pop in the oven Sunday morning before everyone came over.  It was a hit and there was very little left over!   (And, it fed 8 adults, 3 kids, and left about two servings for leftovers.)

IMG_5311

Pub Stew

2 lb. top quality beef cut into chunks
1/4 c. butter
2-11 oz. cans condensed tomato soup + equal amount of water (*see note)
4 medium potatoes, peeled and cut into chunks
2 rib celery, cut into chunks
2 large carrots, sliced
2 tsp. salt
1/2 tsp. pepper
1/4 c. minced fresh parsley
2 bay leaves
3 c. frozen green beans
2 c. frozen corn

DIRECTIONS
Preheat oven to 275.
Brown beef, add soup and water and stir well.
Add the rest of the ingredients and cook 5 minutes.
Stir once more and then cook covered 5 hours.

*I tried today in lieu of condensed soup the following mixed together and it was equally delicious:
8 oz tomato sauce
2 Tbsp sugar
1 Tbsp cornstarch
1/2 tsp salt

Food for Thought: I will often make an entire batch of this for my little family of four and then freeze at least half of it for a future meal.  It  reheats from frozen really well.  It sometimes even seems to make three meals for our family, depending on how hungry we are…

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